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How You Slice It

How You Slice It

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 There’s no food like pizza and there’s no entrepreneur like a pizzeria owner. Join us for a dive into the ambition, endurance, and smart thinking behind some of the most driven people in pizza. Each episode is a new conversation with someone who saw the industry in a fresh way — tune in for big ideas, clever strategies, and hot takes.© 2026 Slice Alimentation et vin Art Cuisine Economie
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  • What To Do This Year to Sell More Pizza - Pizza Expo Panel

    What To Do This Year to Sell More Pizza - Pizza Expo Panel
    Apr 16 2026

    Three pizza shop owners. One mic. Zero filter.

    Tori T, Juan, and Gio get into with Bruce about what's actually moving the needle right now:
    - small menus
    - social media hot takes
    - when discounts help and when they hurt
    - why cutting items off your menu might be the best sales move you ever make.

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    35 min
  • The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week

    The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week
    Mar 19 2026

    In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business.

    Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports his lifestyle and family. We talk about dough fermentation, pizza trailers, managing overhead, frozen pizza production, staffing, and why success in the pizza business means different things to different owners.
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    45 min
  • From Machine Shop to Pizza Shop: How Steve Built an Owner-Absentee Pizzeria

    From Machine Shop to Pizza Shop: How Steve Built an Owner-Absentee Pizzeria
    Mar 12 2026

    In this episode, Steve shares how he and his wife launched Leechburg Pizza Company from scratch, starting with homemade pizza experiments, used equipment, and a lot of trial and error. He breaks down what surprised him most, what nearly derailed the business, how they adapted their product to fit the market, and how they built the shop to run without him being there full time.
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    38 min
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